Chapter 15 Flashcards
1
Q
Training Needs
A
A training need is a gap between what staff should know to do their jobs and what they actually know. Ways to do this are to 1) observe performance on the job, 2) test food safety knowledge, 3) identify areas of weakness
2
Q
Four areas of Critical Food Safety Knowledge for Staff
A
1) Good personal hygiene, 2) Controlling time and temperature, 3) Preventing cross-contamination, 4) Cleaning and sanitizing
3
Q
OJT
A
On-the-Job Training (OJT) teaches staff members one at a time. It can also work for small groups. It is equally effective for teaching skills that require watching someone perform the task correctly.
